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| | From:  jackiendaisy (Original Message) | Sent: 8/25/2004 3:16 AM |
Baltimore-Style Oysters Loaves
Serves: 4
Ingredients:
- 2 large, fresh-baked crusty French rolls (approx. 8 by 4)
- 4 oz. butter, softened
- 1 pint fresh oysters, rinsed and drained
- 1 or 2 eggs, beaten
- 1-1/2 cups fine saltine cracker crumbs
- 2 tsp. black pepper, or more to your taste
- vegetable shortening for frying
- approx. 1/4 cup Tabasco sauce
Preheat oven to 450 degrees (hot) Cut a large lid in the top of each French roll, remove it and with your fingers scoop out the inside of the roll, leaving about a 1 inch shell inside the roll and on the lid. Use a brush or the back of a spoon to spread the softened butter all over the insides of the rolls and on the underside of the lids. Place rolls, hollowed-out side down, on a cookie sheet. Place lids buttered side down. Put the rolls and lids in the hot oven for 5-8 minutes, or until they begin to get crispy but BEFORE they begin the brown. Remove rolls from oven and turn it down to 300 degrees. Pat dry the oysters. Begin heating 1-1/2 inches of shortening in a heavy skillet. Four at a time, dip the oysters in beaten egg,then in a mixture of the cracker crumbs and black pepper. Drop a cracker crumb in the shortening--if it sizzles without turning immediately brown, the shortening is the right temperature. Fry oysters four at a time until they are light golden brown and crispy, turning after 2 minutes and frying for a total of 3 minutes altogether. Remove to paper toweling. Repeat with rest of the oysters, four at a time (too many oysters in pan brings down temperature of the fat and makes them soggy).
Assembly: Put four fried oysters in the bottom of one of the French rolls. Sprinkle them with Tabasco sauce to your taste. For the second layer, put in as many more oysters as will fit in the roll with the lid snugly on top (usually 2-3 more oysters.) Sprinkle these with Tabasco and then put on the lid. Wrap entire loaf tightly in aluminum foil and keep warm in a low oven. Repeat assembly for second oyster loaf. Ready to serve! Get out some forks, paper napkins, lemon wedges if you like, and some cold beer. This should be a shared feast with everyone spearing oysters out of the loaf and, of course, munching on the bread itself as they go along.
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Grilled Cuban Sandwich
Serves: 4
Ingredients:
- 8 slices pork loin, 1 ounce each
- 8 slices ham, 1 ounce each
- 12 dill pickle chips
- 8 slices Swiss cheese
- 4 sandwich rolls
- Dijon mustard to taste
Prepare a wood or charcoal fire and allow it to burn to embers. Layer each sandwich with the cheese, ham, pork and pickles.
Grill the sandwich, top side down for 1 minute, turn over and place a saute pan on top and continue to cook until cheese is melted about 3 to 4 minutes.
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Grilled Portobello Sandwich with Goat Cheese and Green Sauce
Serves: 4
Ingredients:
- 1/4 cup baby spinach
- 1/4 cup basil leaves
- 1 teaspoon tarragon
- 1 teaspoon balsamic vinegar
- 1 teaspoon capers
- 2 cloves roasted garlic
- 2 tablespoons extra virgin olive oil
- 4 Portobello mushrooms
- 8 ounces goat cheese, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Puree the first 7 ingredients in a blender. Rub mushrooms with oil and season with salt and pepper. Grill rib side down first for four minutes. Turn over and spoon sauce over Portobello, while on grill, and continue to grill for an additional 4 minutes. Add slices of goat cheese touch with a little bit more of the green sauce. Remove from grill and allow to cool slightly. There you go. A beautiful open-faced sandwich! | |
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Lobster Club Sandwich
Ingredients:
- 1 1/2 pound lobster, steamed and shell removed
- 1 tablespoon lemon mayonnaise
- 3 1/2-inch slices brioche, toasted
- 3/4 cup mixed field greens
- 8 slices plum tomato, sliced 1/4-inch thick
- 4 slices bacon, cooked
1. Slice lobster meat from tail and claws crosswise pieces, about 3/4-inch thick. Spread the mayonnaise on the brioche slices, and place them in a row on your work surface. Arrange half the quantity of tomato, field greens, bacon, and lobster meat between two slices of brioche.
2. To assemble, stack the second layer on top of the first layer with ingredients facing up. Place the last piece of brioche, mayonnaise-side down, on top of the second layer. Pierce opposite corners of the sandwich’s top layer with lobster picks or decorative toothpicks. Slice the sandwich on the diagonal with a serrated knife. | |
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Minted Lobster Salad Pitas
Each sandwich about 282 calories and 5 grams fat (16% of calories from fat)
Serves: 4
Ingredients:
- four 6-inch pita pockets
- 2 tablespoons low-fat mayonnaise
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon freshly grated orange zest
- 1/2 teaspoon anise seeds, crushed with a mortar and pestle or bottom of a heavy skillet
- 1/8 teaspoon cayenne
- 1 medium fennel bulb, stalks trimmed flush with bulb and bulb cut into very thin slices
- 3/4 pound cooked lobster meat, chopped
- 2 cups shredded romaine
- 1/4 cup packed fresh mint leaves, washed well, spun dry, and chopped coarse
Preheat oven to 350 deg. F.
Cut off one fourth of each pita pocket and reserve larger portions of pitas wrapped in plastic wrap. Chop smaller portions of pitas into 1/2- pieces and in a shallow baking pan toast in middle of oven until golden, about 7 minutes.
In a bowl stir together mayonnaise, lemon juice, zest, anise seeds, and cayenne until smooth. Add fennel, lobster, romaine, mint, and pita croutons and toss to coat. Fill reserved pita with lobster salad. | |
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Peanut Butter, Apple, and Bacon Sandwiches
Yields: 2 sandwiches
Ingredients:
- 1/2 cup creamy or chunky peanut butter
- 4 large slices whole-wheat bread (each about 5 by 5 inches), toasted lightly
- 8 slices bacon, cooked until crisp and drained on paper towels
- 1 small crisp apple (such as Royal Gala), cored and sliced thin
- 1/2 cup alfalfa sprouts
Spread peanut butter evenly on bread slices. Layer bacon, apple slices, and sprouts on 2 bread slices and top with remaining bread slices. | |
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Portobello and Mozzarella Sandwich
Yields: 4 sandwiches
Ingredients:
- 8 small Portobello mushroom caps
- 4 (2-inch) slices of fresh Mozzarella cheese
- 2/3 cup seasoned flour
- 1 egg, slightly beaten with 2 tablespoons milk
- 1/4 cup finely chopped mild herbs
- 1 cup fine bread crumbs
- 2 tablespoons chiffonade basil
- Salt and pepper
- Bayou Blast
Preheat the fryer. Season each mushroom and slice of cheese with salt and pepper. Sandwich the slices of Mozzarella cheese between two portobello caps. Mix the herbs with the bread crumbs and season with Bayou Blast. Dredge each sandwich in the seasoned flour. Dip the sandwich in the egg wash, removing any excess. Dredge the sandwich in the herb bread crumbs. Fry each sandwich for 2-3 minutes or until the sandwich is golden brown. Remove from the fryer and drain on a paper-lined plate.
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Portobello and Mozzarella Sandwich
Yields: 4 sandwiches
Ingredients:
- 8 small Portobello mushroom caps
- 4 (2-inch) slices of fresh Mozzarella cheese
- 2/3 cup seasoned flour
- 1 egg, slightly beaten with 2 tablespoons milk
- 1/4 cup finely chopped mild herbs
- 1 cup fine bread crumbs
- 2 tablespoons chiffonade basil
- Salt and pepper
- Bayou Blast
Preheat the fryer. Season each mushroom and slice of cheese with salt and pepper. Sandwich the slices of Mozzarella cheese between two portobello caps. Mix the herbs with the bread crumbs and season with Bayou Blast. Dredge each sandwich in the seasoned flour. Dip the sandwich in the egg wash, removing any excess. Dredge the sandwich in the herb bread crumbs. Fry each sandwich for 2-3 minutes or until the sandwich is golden brown. Remove from the fryer and drain on a paper-lined plate | |
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Pressed Picnic Sandwich
Pressing this sandwich melds the flavors of this sandwich allowing the layers to become one incredible experience.
This sandwich can be made one day ahead of time; instead of adding the vinaigrette in step three, add it just before you pack the sandwich, or one hour before serving.
Serves: 10
Ingredients:
- 1 large flat loaf rustic bread
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon balsamic vinegar
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1 loaf rustic Italian bread, such as ciabatta
- 1/2 cup prepared black-olive paste
- 8 ounces fresh goat cheese
- 8 ounces marinated artichokes
- 6 ounces prosciutto, thinly sliced
- 1/4 pound peppered salami, thinly sliced
- 2 1/4 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley
1. Heat a grill or grill pan to hot; alternatively, heat the broiler. Cook peppers until completely charred, turning frequently so all sides cook evenly, 8 to 10 minutes. Remove from heat. Place peppers in a deep bowl, and cover bowl with plastic wrap. Set bowl aside until the skins loosen and the peppers are cool enough to handle. Using your hands, rub off the charred skin, rinsing your hands frequently under cold running water. Slice peppers in half, and remove the seeds and stems. Cut flesh into 1-inch-wide strips.
2. In a medium bowl, combine the mustard and vinegar. Gradually whisk in the olive oil. Whisk in 2 tablespoons warm water. Whisk in salt and pepper to taste, and set the vinaigrette aside.
3. Slice the loaf of bread lengthwise, and remove crumb; reserve crumb for another use. Spread the olive paste on the bottom crust, and add the pepper strips. Crumble the goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle half of the reserved vinaigrette on top. Arrange prosciutto and salami over artichokes. Drizzle with the remaining vinaigrette. Scatter herbs over meats. Place the top crust on sandwich.
4. Wrap the sandwich tightly with plastic wrap. Set a weight such as a brick or large cast-iron skillet on top for at least 1 hour. When ready to serve, slice sandwich into ten pieces.
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Smoked Salmon and Goat Cheese Sandwiches
This is a great picnic sandwich! Serve with fresh strawberries and dry white wine or iced tea.
Serves: 4
Ingredients:
- 1/2 pound soft mild goat cheese (such as Bucheron or Montrachet), room temperature
- 10 tablespoons minced fresh arugula or watercress
- 5 tablespoons olive oil
- 6 teaspoons minced fresh chives
- 1 pound smoked salmon slices
- 2 tablespoons fresh lemon juice
- 12 1/2-inch-thick egg bread slices
- Fresh arugula or watercress leaves
- 12 thin lemon slices
Mix goat cheese, 6 tablespoons minced arugula, 2 tablespoons oil and 2 teaspoons chives in small bowl. Season generously with pepper. Arrange salmon in single layer on large plate. Drizzle 3 tablespoons oil over. Spoon lemon juice over. Sprinkle with 4 tablespoons minced arugula, 4 teaspoons chives and generous amount of pepper. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Just before serving, toast bread. Spread with goat cheese mixture; top with salmon. Place sandwiches on plates. Tuck arugula under sandwiches. Make cut in each lemon slice from center to edge. Twist 1 slice atop each sandwich. | |
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Southwestern Club Sandwich
Serves: 2
Ingredients:
- 4 tablespoons mayonnaise
- 2 tablespoons chopped fresh cilantro
- 1 large garlic clove, pressed
- 1 small jalapeno chili, minced
- 1/2 teaspoon ground cumin
- 6 slices hickory-smoked bacon
- 4 slices sourdough bread
- 8 thin slices smoked turkey (about 4 ounces)
- 4 large tomato slices
- 1/2 avocado, pitted, peeled, sliced
- Romaine lettuce leaves
Mix first 5 ingredients in small bowl. Cover and refrigerate until ready to use. Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Toast bread. Spread mayonnaise mixture evenly over bread slices. Cover 2 bread slices with turkey, then tomato, avocado and bacon. Season generously with salt and pepper. Top with lettuce and remaining bread slices. Cut diagonally into quarters. Skewer each with frilly toothpick if desired and serve. | |
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Tomato Bacon Sandwiches
Yields: 60 hors d'oevre sandwiches
Ingredients:
- 8 slices of bacon, chopped
- 1 1/2 cups mayonnaise
- 3 tablespoons Dijon-style mustard
- 30 slices of homemade-type white bread, crusts removed
- 15 thick large tomato slices
In a large heavy skillet cook the bacon over moderate heat, stirring, until it is crisp, transfer it to paper towels to drain, and chop it fine. In a bowl stir together the bacon, the mayonnaise, and the mustard. Spread the bacon mayonnaise on one side of each bread slice, sandwich the tomatoes between the slices, and cut each sandwich into 4 triangles. | |
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Turkey Watercress Club Sandwich
Serves: 4
Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 3/4 pound turkey cutlets (each about 1/3 inch thick)
- 3/4 cup watercress leaves plus about 1 cup tender sprigs
- 1/3 cup mayonnaise
- twelve 1/2-inch slices brioche or challah, toasted lightly
- 12 slices bacon, cooked until crisp
- 3 small tomatoes, sliced
In a shallow dish whisk oil and 1 tablespoon of lemon juice with pepper and garlic and add turkey. Marinate turkey, turning once, 30 minutes. Discard marinade. Heat a well-seasoned ridged grill pan over moderately high heat until hot and grill turkey 3 minutes on each side, or until just cooked through. Cool turkey on a cutting board and cut into 4 portions.
In a small food processor or blender puree watercress leaves and mayonnaise until smooth and blend in remaining tablespoon lemon juice and salt and pepper to taste.
Spread watercress mayonnaise on 8 toast slices and top 4 with turkey and salt and pepper to taste. Top turkey with 4 remaining mayonnaise-spread toasts, mayonnaise sides up, and top each portion with bacon, tomatoes, and watercress sprigs. Top with remaining toasts.
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Cucumber Chicken Pita Sandwiches
When it's too hot to cook, try this refreshing sandwich.
Serves: 4
Ingredients:
- 1/2 cup plain yogurt
- 1/4 cup finely chopped cucumber
- 1/2 teaspoon dried dillweed
- 1/4 teaspoon dried mint, crushed
- 4 large pita bread rounds
- 4 lettuce leaves
- 6 ounces thinly sliced fully cooked chicken breast
- 1 small tomato, thinly sliced
- 1/3 cup crumbled feta cheese
For dressing, in a small mixing bowl stir together yogurt, cucumber, dillweed, and mint. Set aside.
For each sandwich, place a pita bread round on a plate. Top with lettuce, chicken, tomato, and feta cheese. Spoon dressing on top. Roll up the pita bread. Secure with wooden toothpicks. Serve immediately.
Nutrition information: per serving: 377 calories, 14 g total fat, 5 g saturated fat, 55 mg cholesterol, 793 mg sodium, 43 g carbohydrate, 1 g fiber, 18 g protein, 6% vitamin A, 9% vitamin C, 19% calcium, 16% iron.
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Great Greek Pitas
Make the sauce and marinate the pork a day ahead. To serve this quick meal, stir-fry the flavorful meat, spoon into pita rounds, and top with the cucumber-yogurt sauce.
Serves: 6
Ingredients:
- 1-1/4 pounds lean boneless pork
- 1/4 cup olive oil or cooking oil
- 1/4 cup lemon juice
- 2 tablespoons prepared mustard
- 2 cloves garlic , minced
- 1-1/2 teaspoons dried oregano , crushed
- 1 teaspoon dried thyme. crushed
- 1 8-ounce carton plain yogurt
- 1 small cucumber , peeled and chopped (about 1 cup)
- 1 teaspoon dried dillweed
- 1/4 teaspoon salt
- 3 pita bread rounds , halved
- Thinly sliced onion (optional)
- thinly sliced tomato (optional)
Trim fat from pork. Partially freeze pork. Thinly slice into bite-size strips. Place pork in a plastic bag set into a deep bowl. For marinade, combine oil, lemon juice, mustard, garlic, oregano, and thyme; mix well. Pour over pork in bag. Seal bag. Marinate in the refrigerator 6 to 24 hours, turning bag occasionally. For sauce, in a small bowl combine yogurt, cucumber, dillweed, and seasoned salt. Cover and chill 6 to 24 hours.
At serving time, drain pork. Discard marinade. In a large skillet, stir-fry pork, half at a time, over medium-high heat about 3 minutes or till pork is no longer pink. Using a slotted spoon, remove pork from skillet; spoon into pita halves. Stir cucumber sauce; spoon atop meat. If desired, garnish with onion and tomato.
Nutrition information: per serving: 241 calories, 12 g total fat, 45 mg cholesterol, 286 mg sodium, 15 g carbohydrate, 1 g fiber, 18 g protein, 13% calcium, 10% iron. | |
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Garden Quesadillas
Most quesadillas send your calorie budget through the roof because of all the cheese. This vegetable-stuffed version uses fat-free cream cheese and sweet peppers, saving you calories and fat.
Serves: 10
Ingredients:
- 2 small green and/or red sweet peppers, cut into thin strips
- 1 small red onion, cut into thin 1-inch-long strips
- 2 teaspoons olive oil or cooking oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 tablespoons snipped fresh cilantro
- 1/3 cup fat-free cream cheese (tub style
- 5 6- to 7-inch flour tortillas
- Salsa (optional)
In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of the oil for 3 to 5 minutes or until crisp-tender. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in cilantro. Set vegetables aside.
Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.
Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining oil. Bake in a 425 degree F. oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa.
Nutrition information: per serving: 58 calories, 2 g total fat, 0 g saturated fat, 1 mg cholesterol, 51 mg sodium, 8 g carbohydrate, 1 g fiber, 2 g protein, 5% vitamin A, 20% vitamin C, 5% calcium, 3% iron.
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